Spiced Berry Tart
This Spiced Berry Tart is great for seasonal summer berries and has just the right spice blend for fall and is delicious warm or chilled.
You can use whatever berries you like but blueberries have an excellent consistency and flavor as the basis for this. Today I used a mix a mix of blueberry and blackberry. I’ve also used a blueberry/raspberry combination.
The crust is my sweet short crust from my Apple Bourbon Tart Recipe. It’s the perfect amount of sweetness to pair with the fresh berries. So you’ll want to start there.
Ingredients
Cinnamon Whipped Cream
Lets get into this filling. While your blind baked short crust is cooling, bump your oven to 400F. Smash 2 cups of the berries. (You’ll reserve 2 cups whole for later.) Stir the sugar, corn starch, cinnamon and nutmeg into the smashed berries.
Spread the mixture into the crust. Remember to leave your tart tin on a baking sheet to make it easier to get in and out of the oven. The tart tins slide apart for nicer presentation but can be a mess if the slip on you in the oven. Take the reserved whole berries and sprinkle them on top of the tart.
Bake at 400F for 20-25 minutes. If you’re working with a raw crust (like if you bought a frozen one…but please don’t.) it will need to bake for close to 40 minutes. Just watch the edges, you may need to cover with foil if they get too dark. The best bet for a crisp crust and no soggy bottom is a blind baked fresh crust!
While the tart cools, make your cinnamon whipped cream. Add the sugar and cinnamon to the heavy cream and use your mixers whisk attachment until it’s stiff. This isn’t a particularly sweet cream, only 2 tbsp sugar, as to balance the sweet spicy berry goodness.
